Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic recipe for slow-roasted beef ribs that become incredibly tender and succulent, making it the perfect centerpiece for a special weekend lunch.
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Ingredients
2 whole racks of beef ribs
6 garlic cloves, crushed
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
6 garlic cloves, crushed
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
Where to find ingredients
You can find high-quality beef ribs at local butchers or the meat counters of major supermarkets across Kenya. If beef ribs are unavailable, brisket or thick-cut blade beef make suitable alternatives for this slow-roasting method.
Preparation method
- Season the racks of beef ribs thoroughly with the crushed garlic, lemon juice, and salt.
- Place the seasoned meat into a roasting tray.
- Cover the tray tightly with aluminum foil to seal in the moisture.
- Place in a preheated oven at medium heat (approximately 180°C) and roast for 3 hours.
- Carefully remove the aluminum foil.
- Continue roasting, turning the meat occasionally and basting it with the beef stock or the pan juices until a deep golden brown crust forms.
- If the pan juices dry out, add a splash of boiling water to prevent sticking and to keep the drippings fluid for a light sauce.
Observations
Slow-roasted beef ribs are the definition of hearty comfort food, perfect for family gatherings and celebrations. This method involves slow-cooking whole cuts of beef ribs until the meat is falling-off-the-bone tender, finished with a golden, flavorful crust. While it requires patience and a good amount of time in the oven, the preparation is remarkably straightforward, relying on simple seasoning to elevate the natural richness of the beef.
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